Scones
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
In a large bowl, whisk together 2 cup all-purpose flour, 1 tbsp baking powder, 1 tbsp ground flaxseeds, 1/2 tsp salt, and 1/2 cup granulated sugar.
Add 8 tbsp cold vegan butter (or solid coconut oil) and use a pastry cutter or your hands to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Pour in 1/2 cup plant milk (plus up to 1/4 cup more if the dough seems too dry) and 1 tsp vanilla extract, and stir until just combined. Fold in 3/4-1 cup fresh blueberries and, if using, the zest of 1 lemon.
On a lightly floured surface, knead the dough a few times until it comes together. Flatten it with your hands (lightly flour your hands if sticky) into a circle about 1 inch thick.
Using a pizza cutter or large knife, cut the circle into 8 equal triangles like a pizza.
Place the scones onto the prepared baking sheet and bake for 22-26 minutes, until lightly golden brown on top.